POTATO-CHIP TORTILLA
Provided by Food Network Kitchen
Time 1h
Yield 6-8 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350. Heat 2 tablespoons olive oil in a medium nonstick ovenproof skillet over medium heat. Add the onion, season with salt and pepper, and cook, stirring, until soft, about 8 minutes. Transfer to a bowl and wipe out the skillet.
- Meanwhile, beat the eggs and 1 cup water in a large bowl. Season with salt and pepper. Lightly crush the potato chips into the egg mixture and let stand, stirring occasionally, until the chips are soft, about 10 minutes. Stir in the onion.
- Heat the remaining 1 tablespoon olive oil in the skillet over medium heat, swirling to coat. Add the egg mixture and cook until it begins to set, about 5 minutes. Transfer the skillet to the oven and bake until the eggs are firm and the top is golden and slightly crisp, 30 to 35 minutes. Remove from the oven and let stand 5 minutes, then slide onto a plate. Cut into wedges and serve warm or at room temperature.
EGG AND TORTILLA CHIP BAKE
Tortilla chips and eggs are baked with pepper jack cheese, mild green chiles and fresh cilantro for an eye-opening breakfast casserole.
Provided by Food Network Kitchen
Time 1h10m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Lightly coat a rectangular 2-quart baking dish with cooking spray. Spread half of the chips in the bottom of the prepared baking dish.
- Whisk together the milk, ancho chile powder, eggs and a pinch each of salt and pepper in a large bowl until well combined. Stir in the green chiles, cilantro and 1/2 cup of the pepper jack; pour into the baking dish. Bake until the casserole is set around the edges but a little loose in the center, 20 to 25 minutes.
- Sprinkle the remaining chips over the casserole. Sprinkle with the remaining 1/2 cup pepper jack and continue to bake until the cheese is melted and the casserole is set in the center, about 10 minutes more. Let stand 10 minutes. Top with whole cilantro leaves, salsa verde and/or pickled jalapenos. Serve with sour cream.
FERRAN ADRIà'S POTATO CHIP OMELET
This recipe, adapted from the cookbook "The Family Meal: Home Cooking With Ferran Adrià" (Phaidon, 2011), is a study in simplicity. The chef of El Bulli, the famous Spanish restaurant, Mr. Adrià created an omelet reminiscent of a Spanish tortilla that comes together in minutes using only eggs, salted potato chips and olive oil. As with any recipe calling for just a few ingredients, quality truly matters here, so opt for the best potato chips, the finest olive oil and the freshest eggs. There's no need to season the dish with salt, Mr. Adrià advises, since the chips are already salted, but serving the omelet with salt and pepper adds nuance. If you like, add finely sliced chives, a handful of grated Manchego or perhaps a pinch of piment d'Espelette or paprika like a true tortilla Española.
Provided by Alexa Weibel
Categories breakfast, brunch, dinner, lunch, quick, weekday, main course
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Crack the eggs into a medium bowl and whisk vigorously until frothy and lightened in color, about 4 minutes. (If you have a balloon whisk, now is the time to use it: It will aerate better than a standard whisk, and should take half the time and effort. Either way, your arm will burn by the end of this, but a fluffy, puffy omelet will be your reward.)
- Add 1 tablespoon oil to a 10-inch nonstick skillet and heat over medium.
- Add the chips to the eggs. Using a plastic spatula, gently fold a few times to ensure chips are coated. Let the chips soak for 1 minute.
- Pour the mixture into the skillet, using the spatula to spread the potatoes into an even layer, then to loosen the omelet from the sides of the pan.
- After the bottom of the omelet is just about set - it should barely take on color but the top isn't completely set - 3 to 4 minutes, cover the omelet with an upside-down plate or a large, flat lid. Holding one hand flat against the plate and holding the skillet by its handle, gently flip over the omelet to release it onto the plate.
- Add the remaining 1 tablespoon oil to the skillet, then carefully slide the omelet from the plate, uncooked-side-down, into the pan and cook for about 2 minutes. Slide the omelet onto a plate, slice and serve immediately.
POTATO AND EGG CASSEROLE
This is a casserole that was used for Lenten meals by my in-laws. It is Hungarian in origin and everywhere I take it, I get requests for the recipe.
Provided by Connie
Categories Side Dish Potato Side Dish Recipes
Time 1h15m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and slice.
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice.
- In a 9x13 inch casserole dish layer potatoes and eggs, sprinkling each layer of eggs with seasoning salt, ending with potatoes.
- In a small saucepan over low heat, melt margarine with sour cream. Pour over potatoes and sprinkle lightly with seasoning salt.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 414.8 calories, Carbohydrate 25.6 g, Cholesterol 168.8 mg, Fat 31.6 g, Fiber 2.1 g, Protein 8.8 g, SaturatedFat 10.3 g, Sodium 295 mg, Sugar 1.6 g
POTATO CHIP OMELET
Provided by Richard Blais
Categories Egg Breakfast Brunch Kid-Friendly Quick & Easy Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 4
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 375°F. In a large bowl, whisk the eggs, cream, white pepper, parsley, and chives together until combined. Fold in the potato chips until they are completely covered in the egg mixture, but try not to crush the chips too much. Let stand for 10 minutes, until the chips soften slightly.
- 2. Heat the butter in an ovenproof 12-inch nonstick skillet over medium-high heat, swirling the pan to coat the bottom completely, until very hot. Carefully pour in the egg mixture and spread it evenly in the pan, then immediately reduce the heat to low. Cook until the eggs are set and the bottom is light golden, about 15 minutes. If the bottom is golden but the eggs are still runny on the top, transfer the skillet to the preheated oven and bake until the eggs are completely set, 3 to 4 minutes.
- 3. To serve, invert a large flat plate over the pan and flip the pan and the plate to invert the omelet onto the plate. Let stand for at least 5 minutes before cutting into wedges and serving.
EGG AND POTATO CHIP TORTILLA
This is Ferran Adria's recipe, and it is a Spanish tortilla, which is a type of potato cake as opposed to a New World tortilla, which is, of course, a thin, flat corn or wheat flour item which you fill with other ingredients. Please use very thin chips such as Lay's in this recipe for best results. From Food & Wine 2005
Provided by xtine
Categories Potato
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the broiler and position an oven rack 8 inches from the heat.
- In a medium bowl, beat the eggs.
- Transfer half of the eggs to another bowl, stir in the crushed potato chips and let stand until slightly softened, about 5 minutes.
- Add the remaining beaten eggs, serrano ham and piquillo peppers and season with pepper.
- In a small nonstick ovenproof skillet, heat the extra-virgin olive oil. Add the egg mixture and cook over moderately high heat until the bottom is set and golden, about 3 minutes.
- Transfer the skillet to the broiler and broil for about 2 minutes, or until the top of the tortilla is golden and the center is slightly jiggly.
- Slide the tortilla onto a plate, quarter and serve.
Nutrition Facts : Calories 83.5, Fat 6.1, SaturatedFat 1.7, Cholesterol 211.5, Sodium 70, Carbohydrate 0.4, Sugar 0.4, Protein 6.3
POTATO CHIP TORTILLA
Make and share this Potato Chip Tortilla recipe from Food.com.
Provided by ddav0962
Categories Breakfast
Time 1h5m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F Heat 2 tablespoons olive oil in a medium nonstick ovenproof skillet over medium heat. Add the onion, season with salt and pepper and cook, stirring, until soft, about 8 minutes. Transfer to a bowl and wipe out the skillet.
- Beat the eggs and 1 cup of water in a large bowl. Season with salt and pepper. Lightly crush the potato chips into the egg mixture and let stand, stirring occasionally, until the chips are soft, about 10 minutes. Stir in the onion.
- Heat the remaining 1 tablespoon olive oil in the skillet over medium heat, swirling to coat. Add the egg mixture and cook until it begins to set, about 5 minutes. Transfer the skillet to the oven and bake until the eggs are firm and the top is golden and slightly crisp, 30 to 35 minutes. Remove from the oven and let stand 5 minutes, then slide onto a plate. Cut into wedges and serve warm or at room temperature.
Nutrition Facts : Calories 429.4, Fat 31, SaturatedFat 5.7, Cholesterol 372, Sodium 355.4, Carbohydrate 23, Fiber 2.1, Sugar 1.3, Protein 15.4
SHRIMP AND POTATO CHIP TORTILLA
Steps:
- In a small bowl, whisk together the eggs, a light sprinkling of salt and pepper, and the pimenton.
- Lightly crush the potato chips in the bag. Stir them into the eggs and let the mixture sit until the potato chips are soft, 5 to 10 minutes.
- Pour 2 teaspoons of the oil into a very small skillet over medium heat. When the oil starts to shimmer, add the shallot. Cook, stirring occasionally, until the shallot is soft and starts to brown, 3 to 4 minutes. Use a slotted spoon to transfer the shallot to a plate to cool.
- When cool, stir the shallot into the egg mixture. Stir in the cilantro and shrimp until thoroughly combined.
- With the skillet still over medium heat, pour in the remaining 2 teaspoons oil. When it starts to shimmer, pour in the tortilla mixture. Let it cook undisturbed for a minute or two, then shake the pan back and forth and run a thin spatula around the edges of the tortilla. If there is loose, runny egg, lift an edge of the tortilla with the spatula and tilt the pan to let the liquid egg run underneath. Cook until the top of the tortilla is still wet but no longer a runny liquid, 3 to 5 minutes or longer, depending on the size of the pan. Run the spatula around the edges of the tortilla and then all the way underneath it to make sure the bottom is not sticking.
- If your spatula is large enough, use it to flip the tortilla in the pan. Alternatively, take a plate slightly larger than the skillet, and invert it on top of the skillet. Using oven mitts, grab both sides of the skillet, also holding the plate, and quickly and decisively turn both skillet and plate upside down, inverting the tortilla onto the plate and removing the skillet.
- If the skillet looks dry, add another teaspoon or so of olive oil, and when it starts to shimmer, slide the tortilla back into the skillet, uncooked side down. Shake the skillet to straighten the tortilla, decrease the heat to low, and continue cooking until a skewer inserted into the center comes out dry, 2 to 3 minutes.
- Invert the tortilla onto a plate again, let it cool for a few minutes, and eat.
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EGG AND POTATO TORTILLA | MIDWEST LIVING
From midwestliving.com
Total Time 1 hr 20 minsCalories 219 per serving
- Heat oil in a 10-inch nonstick skillet over medium-low heat. Add onion; cook, stirring often, until very tender but not browned, about 20 minutes. Transfer to a mesh strainer set over a bowl. Drain onion, but do not press down. Reserve strained oil.
- In a medium bowl, whisk together eggs and milk. Season with salt and pepper. (Use about ½ teaspoon kosher salt if your chips are quite salty or 1 teaspoon if they're only lightly salted.) Add chips; toss well. Set aside for 10 minutes to let chips soften a bit.
- Add drained onion to egg mixture; toss again, separating and incorporating onion. Heat 1 tablespoon of reserved oil in the same skillet over medium heat. Add egg mixture; spread evenly and lightly press down on the top. Cook, undisturbed, for 5 to 7 minutes. Place a plate slightly larger than the skillet over the skillet, and, off the heat, quickly and carefully flip tortilla onto the plate. Add a bit more of reserved oil to the skillet, then slide tortilla back into the pan. Continue cooking until eggs are set, 4 to 7 minutes more. Turn tortilla onto a cutting board. Cool 30 minutes. Cut into squares or wedges and serve warm or at room temperature.
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4/5 (1)Total Time 10 minsServings 2
- Preheat the broiler and position a rack 8 inches from the heat. Beat the eggs in a medium bowl. Transfer half of the beaten eggs to another bowl, stir in the crushed potato chips and let stand until slightly softened, about 5 minutes. Add the remaining beaten eggs, Serrano ham and piquillo peppers and season with pepper.
- In a small nonstick ovenproof skillet, heat the olive oil. Add the egg mixture and cook over moderately high heat until the bottom is set and golden, about 3 minutes. Transfer the skillet to the broiler and broil for about 2 minutes, or until the top of the tortilla is golden and the center is slightly jiggly. Slide the tortilla onto a plate, cut in quarters and serve.
EGG-AND-POTATO TORTILLA RECIPE - MAITE SABADELL | FOOD
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- Preheat the broiler. In a large nonstick ovenproof skillet, heat the olive oil. Add the potatoes and cook over moderate heat until almost tender, about 7 minutes. Add the onion and cook, stirring occasionally, until tender, about 8 minutes. Using the back of a wooden spoon, coarsely break up some of the potatoes and season with salt. Add the eggs and stir to combine. Cook until the eggs are set on the bottom and at the edge.
- Transfer the skillet to the broiler and broil the tortilla about 2 inches from the heat for about 1 1/2 minutes, until set and golden in spots. Invert the tortilla onto a serving plate, cut into wedges and serve warm or at room temperature.
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